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Chapter 5

Menus, Recipes and Cost

ManagementCopyright 2011 by John Wiley & Sons, Inc. All Rights Reserved

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Management

A list of dishes served

or available to beserved at a meal. It is an important

management tool. The menu is the

single most importantdocument in the

business.

The Menu

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Menu Forms and Functions

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Menus must be planned for

the clientele. The kind of clientele thebusiness serves influencesthe form the menu takes.

Each kind of operation has adifferent menu because eachserves the needs of a differentclientele.

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The Menu


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Recipes

Are the building blocks of the menu.

Are an important management tool. Indicate ingredients to be purchased and

stored.

Give measuring and preparation instructions tothe kitchen staff.

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Hotel

Hospitals Employee food service Catering and banquet

Fast-food and take-out Full-service restaurants

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Type of Institution


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Facilities must produce food that is appealing to

their customers. Tastes vary by region, by neighborhood, by agegroup, and by social and ethnic background.

Prices must be kept in line with the customersability and willingness to pay.

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Customer Preferences


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Breakfast

Breakfast menus are fairly standard within any onecountry.Lunch Menu Planning factors are:

Speed Simplicity Variety

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Kind of Meal


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Dinner

Usually the main meal. Eaten in a more leisurely

fashion. Dinner menus offer more

selections and morecourses.

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Structure


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Static Menu is one that offers the same dishes

every day. Cycle Menuis one that changes every day for acertain period. After this period, the daily menus repeat in the same

order.

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Static and Cycle Menus

Types of Menus

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la carte menu is one in which eachindividual items are listed separately, each withits own price.

Table D Hte menu is one in which aselection of complete meals are offered at set

prices.

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la carte & Table DHte

Types of Menus

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Prix fixe means fixed pricemenu.

On a pure prix fixe menu, only one price isgiven.

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Prix Fixe

Types of Menus

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Also known by its French name, menu

dgustation . Offered in addition to the regular menu. Gives patrons a chance to try a larger number

of the chefs creations.

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Tasting Menu

Types of Menus

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Building the Menu

Classical menu in the early twentieth century

Cold hors doeuvres Soup Hot hors doeuvres Fish Main course Hot entre

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The Classical Menu

Cold entre Sorbet Roast Vegetable Sweet Dessert

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Building the Menu

Modern Menus: Courses and Arrangements First courses

Appetizer Soup Fish (sometimes included in more formal dinners) Salad (may be served before or after main course)

Main dish Meat, poultry, fish Vegetable accompaniment

Dessert dishes Salad Fruit and cheese Sweets 14

The Modern Menu

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Building the Menu

Flavor

Do not repeat foods with the same or similartastes.Texture

Refers to the softness or firmness of foods, andtheir feel in the mouth.

Do not repeat foods with the same or similartexture.

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Variety and Balance

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Building the Menu

Appearance

Serve foods with a variety of colors and shapes.Nutrients

Menus should provide enough nutritional variety toallow customers to select nutritionally balancedmeals.

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Variety and Balance

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Building the Menu

Equipment Limitations

Know the capacities of your equipment and planmenus accordingly. Spread the workload evenly among your

equipment.

Personnel Limitations Spread the workload evenly among the workers. Spread the workload throughout the day. Offer items the cooks are able to prepare.

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Kitchen Capabilities & Availability of Equipment

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Building the Menu

Availability of Ingredients Use foods in season. Use locally available foods.

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Kitchen Capabilities & Availability of Equipment

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Building the Menu

Accurate and truthful descriptions are required:

Point of origin Grade or quality Cooking method Size or portion Fresh

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Menu Terminology & Accuracy

Imported Homemade Organic Size or portion Appearance

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The Written Recipe

Recipe: a set of instructions for producing a

certain dish Written recipes have many limitations There are several reasons for this:

Food products are not uniform.

Kitchens have different equipment. It is impossible to give exact instructions for many

processes.

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Uses & Limitations of Recipes

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The Written Recipe

Standardized recipe : a set of instructions

describing the way a particular establishmentprepares a particular dish. It is a customized recipe developed by an operation

for the use of its own cooks, using its own

equipment, to be served to its own patrons.

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Standardized Recipes

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The Written Recipe

Structure Name of the recipe Yield, including total yield, number of portions, and portion size Ingredients and exact amounts, listed in order of use Expected trim yields Equipment needed

Directions for preparing the dish Preparation and cooking temperatures and times Directions for portioning, plating, and garnishing Directions for breaking down the station, cleaning up, and storing

leftovers23


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The Written Recipe

Function

Controls quality. Controls quantity. Is a key tool in controlling costs.

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The Written Recipe

When cooking with judgment determine thefollowing points:

What are the basic cooking methods? What are the characteristics of the ingredients? What are the functions of the ingredients? What are the cooking times?

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Cooking with Judgment

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Measurement

Weight: Measures how heavy an item is.

AP weight is the weight of the item as purchased,before any trimming is done. EP weight is the weight after all inedible or non

servable parts are trimmed off.

Volume: Volume measures how much space anitem fills. Volume measures are used for liquids.

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Ingredient Measurement

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Measurement

Portion Control: The measurement of portions toensure the correct amount of an item is served.

The following techniques are used Count Weight

Volume Even division Standard fill

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Portion Control

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Measurement

Basic Units

The gram is the basicunit of weight The liter is the basic unit

of volume

The meter is the basicunit of length The degree Celsius is

the basic unit of

temperature 28

Metric System

Divisions of metric unitsare expressed by

prefixes Kilo: 1,000 Deci: 1 10 Centi: 1 100 Milli: 1 1,000

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Converting Recipes Yield: a specific quantity of a food produced by

a recipe. Converting the recipe: to change the yield of a

recipe Conversion Factor = New Yield Old Yield New quantity = Old Quantity Conversion

Factor

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Food Cost PercentagesFood cost percentage: The raw food cost or

portion cost divided by the menu price. Food cost percentage = Food Cost Menu Price

To determine what the menu price is at a certainfood cost percentage:

Menu price = Food Cost Food Cost Percentage

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Controlling Food CostUtilize ingredients efficiently by following

guidelines for total utilization of foods. Use all edible trim.

Do not add an item to the menu unless you can usethe trimmings.

Plan production to avoid leftovers. Plan ahead for use of leftovers. Avoid minimum-useperishable ingredients (ingredients

that are utilized on only one or two menu items).

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Controlling Food CostPurchasing

Accurate forecasting of future business, based oncareful study of past business, is key to managing

inventory and establishing par stock.Receiving Pay careful attention to receiving procedures.

Storing Proper storage is essential to avoid spoilage andloss of food items.

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Controlling Food CostMeasuring and other Cooking Procedures

All cooking procedures, including measuring,combine to help control food costs.

Serving Serving staff must be trained in serving techniques

and in portion control for those items they areresponsible for plating.

A well-trained serving staff is an important part ofcontrolling food costs.

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Ch05 Menus